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Champagne Sabayon

12 servings

12

each egg yolks

3/4

cup sugar, extra fine

3/4

cup Champagne

1

cup heavy cream

Whip together the egg yolks and sugar over heat until ribbony. Slowly add the champagne. If the sauce is to be served warm, stop at this point. If the sauce is to be served cold, fold in the heavy cream whipped, and pour into serving containers. Chill before serving

Chocolate Pate

12 servings

1

pound chocolate, Dark

1/2

cup pistachio nuts, chopped coarsly

2

ounces rum, Goslings Dark

1/2

cup currants, dry

4

ounces butter, unsalted

1

cup heavy cream

Chop the chocolate coarsly and put it, and the butter, in a bowl over steaming water or soften it in a microwave. Heat the cream. Flame the rum. Combine the ingredients beating well and pour into suitable molds lined with plastic.
Serve with Grand Marnier Sauce.

Creme Brule

32 servings

32

each egg yolks

6

pints heavy cream

2/3

cup sugar

1

each vanilla bean

Split the vanilla bean and scrape the center. Add the scrapings and the pod to the cream and bring to scalding. Remove from the heat and add the sugar. Mix well. Pour slowly over the egg yolks, beating constantly. Pour through a fine mesh sieve into ramekins.Cover the pan with alluminum foil in which several holes have been punched and bake in a water bath for 90 minutes or until set.

Crepes

1 servings

2

each eggs

1

cup milk

1

cup flour

2

tablespoons butter, melted

1/4

teaspoon salt

1

tablespoon sugar

Combine all ingredients well and let set for 1/2 hour.

Spray a non stick pan with vegetable oil and heat to moderate. Put just enough crepe batter in the pan to thinly coat the bottom of the pan. Swirl the batter to insure even coating. When the pancake is lightly browned and set, turn it over and cook for about 30 seconds on the second side. Crepes may be stored for up to three days in the refrigerator

Grilled Orange Cream

10 servings

2

each oranges

2

tablespoons orange concentrate

1

quart heavy cream

1

cup sugar

2

Sabayon, Substitute Grand Marnier for Wine

Remove the zest from the orange. Squeeze the juice from the orange into a bowl. Lightly grill the orange halves on all sides until caramalized but not burned. Reduce the cream by half and add the sugar. Remove from heat and stir well to dissolve the sugar. Combine the orange juice concentrate, the juice and the zest and add the mixture to the cream. Mix well and chill or serve warm.

Pastry Cream

24 servings

1

quart milk

8

ounces sugar

4

each eggs

4

each egg yolks

3

ounces cornstarch

2

ounces butter

Combine all but 2 ounces of the milk and all of the sugar in a heavy bottomed saucepan and heat to boiling. Remove from heat.
Beat eggs in a bowl.
Dissolve the cornstarch in the remaining 2 ounces of milk and blend the mix with the eggs.
Gradually add the hot milk mixture to the egg mixture until all of the hot milk has been incorporated. Return the mix to the pan and heat again, stirring constantly, until the mixture thickens. Begin stirring with a scraper and when the mixture starts to thicken. Add the butter and use a wire whip and beat until the mix is lump free.
Cool quickly and store, well wrapped, in the refrigerator.

Pate Choux

12 servings

1

cup milk

1

cup water

7

ounces butter

1/2

teaspoon salt

1

tablespoon sugar

2

cups flour, sifted or strained

12

each eggs

In a saucepan combine the milk, water, butter, salt and sugar. Bring to a boil and reduce to simmer. Turn off the heat when the butter is completely melted. Add all of the flour at once and stir until well combined and the mixture is smooth. Turn the heat to medium and cook, stiring constantly, until the mixture begins to pull away from the sides of the pan, like a roux.
Transfer the mixture to a mixing bowl and use a paddle attachement on low speed to mix and cool the dough. Add the eggs one at a time and mix completely between eggs. Scrape down the sides of the bowl frequently.
The dough may be wrapped tightlyl with plastic wrap and refrigerated or frozen.
Use the dough to make eclairs, cream puff shells and profiteroles

Peach Purse Tarts

6 servings

6

each peaches, Peeled, seeded, sliced

1

cup sugar

2

cups Champagne

1

pint strawberry, stemmed

1

teaspoon cardamom

1/2

cup Moscarpone

1

each pie crust

In a sauce pan combine, the sugar and the champagne. Heat to boil. Add the peaches and return to a boil. Reduce to a simmer and cook for about 10 minutes. Remove the peaches, cool and slice theml. Add the strawberries to the mixture and cook for about 15 minutes. Puree the strawberries and the liquid and cool for sauce.
Roll out a pie crust about 9 inches in diameter. Put 1 tablespoon of Moscarpone in the center of each crust. Top with 1/6 of the peach mixture. Brush the edges of the crust with the combined egg yolk and milk mix and pull the crust into a purse. Bake at 425 for about 15 minutes or until the crust is golden brown. To serve, pool the sauce in a plate and top with the tart. Garnish with powdered sugar and a fresh peach slice

Pecan Dacquoise

8 servings

1/2

cup sugar

1

tablespoon sugar

1

cup pecans or walnuts, ground fine

1

tablespoon flour, All purpose

5

each egg whites, large

Combine all but 2 tablespoons of the sugar with the ground nuts and the flour. Be sure that the mixture is well blended and contains no clumps. Pass through a medium mesh strainer if you need to.
Whip the egg whites in a clean bowl until soft peaks form. Gradually add the remaining sugar and whip until the whites are stiff. Fold in the nut mixture.
Using a round tipped pastry bag pipe the merengue into small circles on a parchment lined pan and bake at 300 in a still oven for about 40 to 50 minutes or until light brown and crisp. Dry on a rack and when cool, peel away the parchment

Persimmon Bread Pudding

12 servings

6

ounces bread, dried and chopped coarsly

4

whole eggs

2

each egg yolks

1

cup sugar

2

cups persimmons, coarsly diced

2

tablespoons honey

4

cups milk

1

teaspoon cardamom, decorticated

Heat the milk and the cardomom and add half the sugar. When the sugar is dissolved, remove the milk from the heat. Whisk the eggs and egg yolks with the ramaining sugar until light and ribbony. Combine the milk with the eggs, stirring well to prevent the eggs from cooking.
Combine the persimmon and the honey.
Toss the bread and the persimmon mixing well. Add the milk mixture and let the bread soak up the milk. Stir and pour into a buttered baking dish and bake at 350 for about 25 minutes or until a knife comes out clean.

Pie Crust

2 servings

2

cups pastry flour

3

tablespoons butter, unsalted

1

teaspoon salt

1/4

cup ice water

2

tablespoons sugar

2

each egg yolks

1/4

cup milk

1

tablespoon sugar, superfine

In a bowl combine the flour and the salt and 2 tablespoons of the sugar. Add the butter and rub or cut the mixture until the butter has been incorporated and the mixture is grainy with bits of butter about the size of a small pea.
Add the water and press the mixture into a ball. Refrigerate for about 1 hour.
Roll the dough out on a floured surface into rounds of about 9 inches in diameter and about 1/8 inch thick. Use as liner for pie

Sabayon

20 servings

10

each egg yolks

2

cups sugar

2

cups white wine

In a metal bowl combine the egg yolks and the sugar. Whisk the mixture until it is light in color, very smooth, and runs in ribbons from the whisk.
Add the white wine and whisk the mixture over very hot but not boiling water until is thick and custardy.
To serve cool, allow the mixture to cool while whisking often. To serve hot, hold the sauce in a baine marie or over a double boiler, whisking often.

A flavoring such as a liquor or extract may be added (up to half cup). The classic Italian sabayon uses marsalla wine in the first step and no additional flavoring.

Heat the milk and the cardomom and add half the sugar. When the sugar is dissolved, remove the milk from the heat. Whisk the eggs and egg yolks with the ramaining sugar until light and ribbony. Combine the milk with the eggs, stirring well to prevent the eggs from cooking.
Combine the sweet potato and the honey.
Toss the bread and the sweet potato mixing well. Add the milk mixture and let the bread soak up the milk. Stir and pour into a buttered baking dish and bake at 350 for about 25 minutes or until a knife comes out clean.

Sally Lunn

20 servings

8

cups flour, High Gluten

1

cup milk

1

cup water

2/3

cup sugar

2

tablespoons salt

1/4

cup yeast

6

each eggs

Combine water, milk, and butter in a saucepan. Heat until the butter is very soft.
In a mixing bowl combine the dry ingredients with half of the flour. Add the warm liquid and mix well to form a smooth batter. Add three eggs, one at a time, and mix well. Add another cup of flour and mix well. Add the second three eggs, again one at a time, mixing well to form a batter. Add the remaining flour and mix until the flour has been incorporated and the batter has formed a smooth ball. The dough should be less firm than bread and more firm than a batter.
Put the dough in a clean bowl with a little oil and cover the bowl with plastic wrap. Proof until double in volume. Divide the dough between two bundt pans or two loaf pans, or one of each. Proof again until risen and doubled in volume. Bake at 350 for about 20 minutes.

Slice the garlic and shallots very thin. Roughly chop the parsley and crumble the bay leaf. Mix these ingredients well. Trim the duck quarters of fat. Wash the duck quarters and season with salt. Sprinkle salt in the bottom of a non reactive pan large enough to hold the duck quarters without stacking them. Put the duck in the pan, skin side up. Sprinkle the remaining salt on the duck and distribute the parsley and garlic mix over the ducks. Cover the ducks with plastic and weight the ducks. Refrigerate for 4 or 5 days.

When cured, remove the duck from the pan and wipe off the seasonigs. Put the ducks in a sauce pan large enough for all the duck and cover completely with rendered duck fat, lard, or bacon (or a combination). Cook over medium heat for 1 1/2 to 2 hours or until the duck is almost falling apart. Allow to cool in the fat and store for up to six months in the refrigerator

Morrocan Style Duck Breast

1 servings

3

each ducklings, breast only

Ras al Hanout, 2 tablespoons

2

tablespoons oil, garlic infused

Wash and trim the duck breasts. Rub them with half of the garlic oil and season them with the Ras al Hanout.
Heat the remaining oil in a skillet and sear the duck breasts, skin side down, turning once. Remove the duck breast from the pan when they are medium rare and let them sit for about a minute before slicing

Almond Risotto

1 servings

1

cup arborio rice

1 1/2

cups chicken stock

1/2

cup almonds, sliced

2

tablespoons butter

1/2

cup asiago, cheese, grated

1/2

cup heavy cream

salt and pepper

In a heavy bottom sauce pan heat the butter and saute the almond slices. When the almond slices just begin to brown add the rice and saute until the almond slices are golden brown and the rice begins to brown. Add the stock, 1/4 cup at a time stirring until the rice has absorbed the stock before adding more stock. When all of the stock has been absorbed and the rice is firm but not crunchy, remove it from the heat. It is important to stir constantly while cooking, and the finished product should be the consistancy of oatmeal. Add the cheese and stir until it is melted and add the cream just before serving

Heat oil in a large saute pan or sauce pan. Add rice and stir fry for about 2 minutes until the grains begin to brown slightly. Add the garlic and shallots. When they begin to clear, add the pepper. Add chicken stock when the peppers are almost done. Cook the rice until done, about 20 minutes. Add the remaining ingredients and heat through

Grits Spoonbread

10 servings

2

cups grits, Cooked stone ground

1

cup milk

1

cup buttermilk

1/4

cup butter, melted

3

each eggs

2

teaspoons baking powder

1/2

teaspoon baking soda

1/2

cup asiago, cheese

2

tablespoons chives

In a bowl combine the grits, milk, and buttermilk. Add the warm melted butter (or garlic oil) and the eggs. Mix well. Add the baking powder, soda, chives, and cheese. Mix well and pour into a buttered souffle pan. Bake at 350 for about 40 minutes or until the top is browned and a toothpick inserted comes out clean.

Melt the butter in a sauce pan. Saute the onions and shallots. Add the stock and the grits and cook until the grits are soft. Remove from the heat and add the cheese. Season with salt and pepper and stir in the saffron